Peel, wash, remove seeds and cut turai, cucumbers and red pumpkin into one inch sized cubes. Wash and cut snake gourd into one inch sized cubes.
Wash lady fingers and wipe dry. Trim both ends and cut each into four to five pieces. Boil corn kernels till almost cooked. Drain and keep aside.
Wash, remove stems and slit green chillies. Clean, wash and finely chop fresh coriander leaves.
Heat a pan and all the prepared vegetables including corn kernels, green chillies, salt, coriander leaves and scraped coconut. Add sufficient water to cover the vegetables. Bring it to a boil.
Reduce heat, cover and simmer for eight to ten minutes or till vegetables are well cooked.
Heat pure ghee in a tempering pan, add cumin seeds and when it starts to change colour, pour this tempering on the prepared vegetables. Serve hot. |
